| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mr. food, Mrfood2 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Ol olive oil |
| 2 |
md |
Bell peppers; (1 red and 1 green), |
|
|
; thinly sliced |
| 1 |
lg |
Onion; cut in half, then |
|
|
; into 1/4-inch |
|
|
; slices |
| 1/4 |
|
Fresh mushrooms; sliced |
|
|
One 3 to 3-1/2 pound chicken; cut into 8 pieces |
| 1 |
|
Jar spaghetti sauce; (28 ounces) |
| 1/2 |
c |
Water |
INSTRUCTIONS
In a soup pot, heat the oil over medium-high heat. Saute the bell peppers,
onion, and mushrooms for 3 to 4 minutes, or just until the onion is tender.
Remove the vegetables to a medium bowl, leaving any remaining oil in the
pot. In the same pot, saute the chicken pieces for 8 to 10 minutes over
medium-high heat, or until lightly browned, turning halfway through the
cooking. Return the sauteed vegetables to the pot then add the spaghetti
sauce and water; mix well. Reduce the heat to medium-low and cook for 30 to
40 minutes, or until no pink remains in the chicken.
Converted by MC_Buster.
NOTES : 3 to 4 servings
Converted by MM_Buster v2.0l.
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